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Celebrating All Things Delicious

Monthly Archives: January 2013

No, I’m not headed to Vegas again (well, not this month anyway). It’s absolutely my favourite place on earth. The ECBF and I like to go there often. It’s a quick getaway, the flights there are generally reasonably priced, and it is a much-needed break from reality for a short time. One of the things … Continue reading →

I make a lot of cookies. Lately I have been, anyway. They’re easy for around here. The boys love them, they’re easily transportable to bring to work, or put in lunches for school, and they’re relatively versatile – I can think of a million cookie combinations, can’t you? Today the guys were off ice-fishing so … Continue reading →

I’ve posted before about this book All Cakes Considered. In my copy, there are several post-its flagging recipes I’d like to try. The problem, of course, is finding the time. Lucky for me, a dinner invitation presented itself for this weekend, and for a change, I didn’t have three classes to teach and a pile … Continue reading →

It all started with a blender. The ECBF and I got it in our head (I say head, instead of heads, because often we’re amazed at how our minds work together and we often concurrently come to the same hairbrained schemes) to buy a Vitamix blender. We’ve been through a number of blenders in the … Continue reading →

I love teaching Zumba. I am so lucky to have a wonderful class of ladies come out a couple times a week and we always seem to have a really great time. I’m also lucky that some of my Zumba ladies are readers of my blog – and I was gifted with a great recipe … Continue reading →

Another wonderful thing about Cake Love was meeting Ruth Rickey. Ruth is a former lawyer turned sugar artist/baker/bakery owner. How cool is that? I’m not saying that it’s my dream to give up the whole lawyer thing and open a bakery, but I’m relieved that there are others out there who have done it, and … Continue reading →

Ha! Had you clicking quick for that one, didn’t I? I do, my friends, have the secret to the perfect PBC. Want to know what it is? Are you ready? Fine Sea Salt. No joke. I add fine sea salt to a sugar and cane sugar mixture (quantities vary but it’s approximately, 1/2 cup granulated … Continue reading →